-
- Prep
- 20 mins.
-
- Total
- 55 mins.
-
- Serving
- 6-8
Ingredients
- 1 Power Ricotta Waffle Recipe this recipe, or substitute 2 (6–8 each) packages frozen waffles, cut into 2-inch pieces
- 1 (1½-2–pound) package frozen, fully cooked, crispy chicken, cooked according to package directions and cut into 2-inch pieces
- 10 large eggs, beaten
- ¼ cup Frigo® Whole Milk Ricotta Cheese
- ¼ cup whole milk
- ¾ cup pepper jelly, divided
- ½ cup scallions, thinly sliced
- 1 (16-ounce) package Frigo® Whole Milk Mozzarella Cheese, shredded
- ½ cup maple syrup
Directions
Preheat the oven to 375°F and grease a 12-inch cast-iron skillet or 9x13-inch casserole dish.
Layer half of the cubed waffles in the bottom of the dish and top with half of the crispy chicken pieces.
In a medium bowl, whisk together the eggs, Frigo® Whole Milk Ricotta Cheese, milk and 1/2 cup of the pepper jelly until fully combined. Then, fold in the sliced scallions and half of the shredded Frigo® Whole Milk Mozzarella Cheese.
Pour half of the egg mixture evenly over the chicken and waffles in the baking dish. Then, top with the remaining chicken and waffles and pour the remaining egg mixture. Finish by topping the dish with the rest of the shredded Frigo® Whole Milk Mozzarella Cheese.
Cover with foil and bake on the middle rack of the oven for 25–30 minutes or until the custard is set and the cheese is melted. Remove the foil and turn the oven to the broil setting. Broil it on high for 3–5 minutes or until the cheese is lightly browned and bubbly.
Meanwhile, whisk together the remaining pepper jelly and maple syrup in a small saucepot and warm it on low until it reaches a simmer. Turn off the heat and reserve the sauce for serving.
Remove the casserole from the oven, allow it to cool slightly and pour the warm pepper jelly maple syrup mixture over the top.
Enjoy!
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.
